Pappardelle Steak
(0 votes)
(0 votes)
Health Score:
48 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
739
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 79.7 μg | (133 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 793 mg | (20 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- ¼ head Green cabbage
- 100 milliliters Sparkling wine
- 400 grams Steak
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce (dark)
- salt
- peppers
- 150 milliliters Red wine
- 50 grams butter (cold)
- 2 Tbsps sugar
Preparation steps
1.
Cut steak into strips, season with pepper and marinate in soy sauce.
2.
Prepare pappardelle according to package instructions.
3.
Rinse cabbage and cut into bite-size pieces. Boil champagne in a small pot, add cabbage and simmer for about 5-10 minutes. In another pan, caramelize sugar and a little red wine, then add remaining wine and simmer.
4.
Heat oil in a frying pan, drain steak, pat dry and sear in hot oil for about 1 minute. Remove beef and deglaze pan with marinade. Stir in butter and season with salt and pepper.
5.
Drain pappardelle and mix with beef and cabbage. Plate mixture and serve drizzled with pan sauce.
6.
Serve with a slightly spiced chili, as desired.
